Mexican Beef Enchiladas

Here’s a classic, flavorful Mexican Beef Enchiladas recipe that’s hearty, satisfying, and perfect for dinner or a gathering.

---

🌮 Mexican Beef Enchiladas

Ingredients:

For the filling:

• 1 lb (450 g) ground beef

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp chili powder

• 1 tsp ground cumin

• 1/2 tsp paprika

• Salt and pepper to taste

• 1/2 cup canned black beans or corn (optional)

• 1/2 cup enchilada sauce (see below or store-bought)

For the enchilada sauce (or use 2 cups store-bought):

• 2 tbsp vegetable oil

• 2 tbsp all-purpose flour

• 2 tbsp chili powder

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp ground cumin

• 1/4 tsp oregano

• 2 cups chicken or vegetable broth

• Salt to taste

For assembling:

• 8 small flour or corn tortillas

• 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

• Fresh cilantro, chopped (for garnish)

• Sour cream, avocado, or sliced jalapeños (optional)

---

🥄 Instructions:

1. Make the Enchilada Sauce (if homemade):

1. In a saucepan, heat oil over medium heat.

2. Stir in flour and cook for 1 minute, stirring constantly.

3. Add chili powder, cumin, garlic powder, onion powder, and oregano. Stir for 30 seconds.

4. Slowly whisk in broth, bring to a simmer, and cook for 5–7 minutes until slightly thickened.

5. Season with salt. Set aside.

2. Prepare the Filling:

1. In a large skillet, cook ground beef over medium heat until browned.

2. Drain excess fat.

3. Add onion and garlic, cook until soft (about 3–4 minutes).

4. Stir in chili powder, cumin, paprika, salt, and pepper. Add beans or corn if using.

5. Add 1/2 cup enchilada sauce to the beef mixture and stir. Remove from heat.

3. Assemble the Enchiladas:

1. Preheat oven to 375°F (190°C).

2. Spread 1/2 cup of enchilada sauce in the bottom of a 9×13-inch baking dish.

3. Warm tortillas slightly so they’re flexible (microwave for 20–30 seconds).

4. Fill each tortilla with beef mixture and some shredded cheese. Roll and place seam-side down in the dish.

5. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.

4. Bake:

• Cover with foil and bake for 20 minutes.

• Uncover and bake for 5–10 minutes more, until cheese is melted and bubbly.

5. Garnish & Serve:

• Top with fresh cilantro, sour cream, avocado, or jalapeños if desired.

---

🔁 Tips & Variations:

• Use shredded rotisserie chicken instead of beef.

• Add sautéed bell peppers or zucchini for extra veggies.

• Make ahead: Assemble and refrigerate for up to 24 hours before baking.